This is a very aromatic masala powder and this is the secret that enhances the taste of Punjabi cuisine. Recipe courtesy of garam masala: Santhosh aunty from Punjab.
INGREDIENTS:
Jeera - 100 gm
Pepper - 50 gm
Big Black cardamom - 50 gm
Cloves - 10 gm
Cinnamon - 10 gm
Bay leaves - 5 or 6
Javetri or Jaadhipathiri - 1 flower
Jayphal or Jaadhikkai - 1 no.
METHOD:
In a kadai, slightly roast all the items separately. Grind to a fine powder and store in an air-tight container.
Also see my Aloo paratha(Punjab)
and my Rajma masala (Punjab).
Nice entries to the event and your garam masala looks so fresh... can feel the aroma with those ingredients...
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